The main difference between the two is their uses in cooking and baking, with semolina flour being preferred for pasta and bread, while regular flour is used for a wide range of baked goods.

Semolina is a type of flour made from durum wheat, a variety typically planted in the spring and harvested in the fall. Durum wheat grains are golden in color, so the milled semolina is a pale ...

Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick. Lightly dust two baking trays with half of the ...

Dust two large baking trays with flour and semolina. Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square ...

The Inframatic 9520 offers quick results, thus enabling process improvements to be performed in real-time. For all baking products, flour quality is crucial. It is vital to deliver a product in ...